Formulation and characterization of basil-flavoured oat-based milk substitute ice cream as a sustainable alternative to dairy ice cream

The growing demand for sustainable dairy alternatives has driven innovation in plant-based frozen desserts like oat-based milk substitutes (OMS).

Authors

Alisha Pradhan (ORCID: https://orcid.org/0000-0002-8670-146X)
Mupparapu Srijaya (ORCID: https://orcid.org/0000-0001-7118-2292)
Deepika Shrestha
V. Sai Sharanya Palletti
R. B. Swethapriya

Institutions

Sri Sathya Sai Institute of Higher Learning (IN)

Publication Details

Journal: Sustainable Food Technology
Published: 2025-01-01
DOI: https://doi.org/10.1039/d5fb00232j
Primary Topic: Food composition and properties
Type: article
Field-Weighted Citation Impact: 0.00

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article

Formulation and characterization of basil-flavoured oat-based milk substitute ice cream as a sustainable alternative to dairy ice cream

Alisha Pradhan, Mupparapu Srijaya, Deepika Shrestha, V. Sai Sharanya Palletti et al.

Jan 1, 2025

Sustainable Food Technology

Food composition and properties

article

Formulation and characterization of basil-flavoured oat-based milk substitute ice cream as a sustainable alternative to dairy ice cream

Alisha Pradhan, Mupparapu Srijaya, Deepika Shrestha, V. Sai Sharanya Palletti, R. B. Swethapriya

January 1, 2025article en

Abstract

The growing demand for sustainable dairy alternatives has driven innovation in plant-based frozen desserts like oat-based milk substitutes (OMS).

Sustainable Food TechnologyVol. 3(6)

Sri Sathya Sai Institute of Higher Learning (IN)

Openalex Percentile: Top 65%

Food composition and properties

DOI Open Access PDF OpenAlex

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Formulation and characterization of basil-flavoured oat-based milk substitute ice cream as a sustainable alternative to dairy ice cream — Alisha Pradhan, Mupparapu Srijaya, et al. · Sustainable Food Technology (2025) | TGRS Research Map | TGRS